Comments on: A gardener’s pickle

By: October Can Jam | Giardiniera «

October Can Jam | Giardiniera « — Fri, 22 Oct 2010 06:06:15 +0000

[...] I Googled and found a recipe for giardiniera over at Married…with Dinner. I compared her list of vegetables with the vegetables listed on the Snarf’s jar, and [...]

By: Anita / Married ...with Dinner

Anita / Married ...with Dinner — Sun, 03 Oct 2010 19:41:33 +0000

Ugh, Jen, sorry about that — I wonder why my measurements are so off?? I feel terrible that you scrapped everything from last week, especially knowing what a pain in the ass those onions are. {sob}

The good news is, since they’re all low-acid vegetables, the proportions don’t really matter for safe processing — and they’re in so much acid that even if they were a mix of low and high acid, it would be fine. If you’re sick of prepping, you can go with what you have; if you want more of the carrots and celery (the latter is strangely addictive), keep going. Because the brine is pretty much pure vinegar, you’ve got a very wide margin of safety.

By: Jennifer Hess

Jennifer Hess — Sun, 03 Oct 2010 19:38:23 +0000

Making my second attempt at this, and I’m running into the same problem I had last week on my first go-round. I weighed my carrots and celery, and when I cut them to spec (even measured them with a ruler today), I get nowhere near the volume indicated in the recipe – for instance, my 1/2 lb of carrots yields only about 1.5 cups worth. Because this is something we want to process, I ended up not going forward last weekend because I was worried that it would screw something up if I didn’t have the proportions right. I’m in the same boat again, and since I actually peeled the onions already (getting that rage-inducing task out of the way first – ugh), I don’t want to scrap it all again. Any thoughts? Is volume more important than weight here? I have plenty of carrots and celery that I can use to make the final volume called for in the recipe, if that’s what I should really be paying attention to. Thanks so much!

By: Cool and Composed — Last Night's Dinner

Cool and Composed — Last Night's Dinner — Thu, 27 May 2010 18:09:13 +0000

[...] the end I went with something that was a little bit like an antipasto salad, with shades of giardiniera and panzanella thrown in for good measure, a crisp-crunchy-tart-tender-tangy melange of shaved [...]

By: ap269

ap269 — Thu, 25 Mar 2010 11:10:02 +0000

This looks so lovely and colorful! Good job on the challenge!

By: Anita

Anita — Wed, 24 Mar 2010 21:56:18 +0000

Lesley: I believe it’s “zjar-di-NYAIR-uh” in Italian, and more like “jar-din-AIR-ah” in American English. The latter more often refers to the chopped condiment you find on Italian Beef sandwiches in Chicago, which is related but different to this recipe.

Here’s an Italian saying it: http://www.forvo.com/word/giardiniera/

By: Lesley

Lesley — Wed, 24 Mar 2010 21:11:06 +0000

I *love* giardiniera. (Although I have no idea how to say the word — I just call it “the hot pickled vegetable stuff.”) I’ve made pickled carrots and radishes before, but haven’t thought to add in the pearl onions and cauliflower. Must do this next time.

By: Mimi

Mimi — Wed, 24 Mar 2010 18:42:44 +0000

Yum! In the Pacific Northwest, I’ve done one basically out of my CSA box, so sometimes it all comes together at once.

Enjoy!

By: meg

meg — Tue, 23 Mar 2010 06:11:47 +0000

Looks fantastic! I’ve wanted to make this at some point. Perhaps when my cauliflower or carrots come in. Yum!

By: Burke

Burke — Mon, 22 Mar 2010 05:19:21 +0000

Hello from Walnut Creek! It’s so funny. I picked up a huge jar of this at savemart today while shopping for carnitas..just for some strange reason sounded good. Yours looks WAY better. nice pics